This chicken was kind of a "throw together" deal. I knew I wanted to put chicken on the Mother's Day Salad, so I just used the same herbs as I put in the basmati rice with sweet onions and summer herbs. It turned out great!
2 TBSP finely chopped fresh tarragon
2 TBSP finely chopped fresh thyme
2 TBSP finely chopped fresh dill
2 cloves of garlic, pressed
zest and juice of 2 lemons
2/3 c. olive oil
salt and freshly ground black pepper, to taste
1. Combine all ingredients, except oil, in a 13x9 glass baking dish.
2. Whisk in olive oil.
3. Lay chicken in baking dish, making sure to caot both sides. Let sit at least one hour, up to overnight.
4. Prepare to preference. (I like grilled or pan cooked.)